Roasted Butternut Squash Soup(Spruce)

2 small butternut squash -- halved, seeded

honey -- preferably chestnut honey -- as needed 3 shallots -- minced

2 tablespoons butter

3 quarts stock

1 tablespoon fresh rosemary -- finely chopped

salt and black pepper -- to taste

1. Brush each squash half with 1 tablespoon honey. Roast at 350 degrees until tender, about 45 minutes; cool. Remove flesh from skin.

2. In a saucepan over low heat, saute shallots in butter until translucent. Add squash and 3 quarts stock. Bring to boil.

3. Reduce heat. Add rosemary. Simmer 10 minutes.

4. Transfer to a blender and puree. Add remaining stock. Blend well. Season to taste with salt, pepper and additional honey. Soup should be brothy.

Kitpath (Pat Hanneman)